Crispy Almond Chicken Fingers & Mango Salsa

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Crispy Almond Chicken Fingers & Mango Salsa
  • Prep Time: 10
  • Total Time: 20
  • Servings: 4
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About this Recipe

Tender chicken fillets coated in a nutty crisp coating. Served with sweet and tangy mango salsa. A family pleaser.

Ingredients

CHICKEN FINGERS:
2 cups (500 mL) Cornflakes
.33 cup (75 mL) Almonds
.25 cup (60 mL) Sugar
1 tsp (5 mL) Smoked paprika
1 tsp (5 mL) Salt
1 tbsp (15 mL) Chili flakes
1 Package Maple Leaf Prime Naturally® Chicken Breast Fillets
.75 cup (175 mL) Flour
2 Eggs, beaten
MANGO SALSA:
1 Mango, diced
.25 cup (60 mL) Finely diced red pepper
.25 cup (60 mL) Finely diced red onion
2 tbsp (30 mL) Chopped fresh cilantro
2 tbsp (30 mL) Lime juice
Dash hot sauce
Salt and pepper

Directions

CHICKEN FINGERS:
PREHEAT deep fryer to 350°F (180°C).

PLACE the first six ingredients in a food processor and pulse until mixture is a crumb consistency.

COAT each fillet in flour, shaking off any excess. Dip in egg and toss in crumb mixture, coating well.

FRY chicken, in batches, in preheated deep fryer for 3-5 minutes or until golden brown and internal temperature reaches 165°F (74°C). Do not over crowd the fryer.

MANGO SALSA:
MIX together all salsa ingredients and refrigerate until ready to serve.

Notes

Instead of deep frying, bake chicken in a 350°F (180°C) oven for 10-12 minutes or until internal temperature reaches 165°F (74°C).

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